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Calamari Banh Mi

Yield: 12 servings


  • 2.25 lb. The Town Dock Calamari Rings and Tentacles
  • 36 fl. oz. buttermilk
  • 4 tbsp. sriracha powder or ½ cup sriracha
  • 2 cup cornstarch
  • 6 cup all-purpose flour
  • 5 oz. honey
  • 2 cups cilantro, plucked off stem
  • 12 each 6″ sandwich rolls

Pickled Daikon Radish:

  • 12 fl. oz. rice wine vinegar
  • 12 fl. oz. water
  • ¼ cup granulated sugar
  • 1 lb. daikon radish, julienne

Yuzu Aioli:

  • 3 cup mayonnaise
  • 3 tbsp. yuzu juice
  • 2 tbsp. granulated sugar

Banh Mi Slaw:

  • 6 oz. cucumber, julienne
  • 6 oz. Asian pear, julienne
  • 6 oz. carrot, shredded
  • 8 oz. pickled daikon, drained


1. Pickled Daikon Radish: May be prepared 1–3 days ahead. Combine rice wine vinegar, water, and sugar in a medium saucepot and bring to a simmer over medium heat. Place julienned daikon in a heat resistant container and pour in hot pickling liquid. Cover immediately and let sit at room temp 1 hour. Refrigerate until ready to serve.

2. In a large bowl, marinate calamari rings and tentacles in sriracha powder/sriracha and buttermilk 45 min. to 1 hour before cooking.

3. Yuzu Aioli: Combine aioli ingredients. Stir to form a smooth sauce. Cover and refrigerate until ready to use.

4. Bahn Mi Slaw: Combine slaw ingredients. Cover and refrigerate until ready to use.

5. Cooking: Pre-heat fryer to 375℉. In a large bowl, mix together cornstarch and flour. Allow excess marinade to drip off calamari before dropping into the mixture and tossing until all rings and tentacles are evenly coated.

6. Shake off excess coating before dropping calamari into 375℉ oil for 90 seconds. Shake fryer basket to avoid calamari sticking together. Immediately toss calamari with a 2-tsp. drizzle of honey and pinch of salt.

7. To assemble sandwich: Spread 1.5 tsp. yuzu aioli on each side of sandwich roll. Place 3 oz. sriracha-honey calamari into roll and top with pickled daikon, 2 oz. banh mi slaw and fresh cilantro.

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